Recipes from Donna McCafferty Kalita

Dip For Fresh Fruit                      Donna McCafferty Kalita
1 jar fluff marshmellow
1/4 c sour cream (add sour cream slowly)


Lemon Butter (for seafood)     Donna McCafferty Kalita
1 stick butter
2 tsp lemon zest
2 TB finely chopped Italian parsley leaves.
pinch of salt and freshly ground pepper
(can freeze also)

Pineapple Cake       Donna McCafferty Kalita
yellow cake mix
1/2 c sugarless applesauce
1 small can mandarin oranges including juice
4 egg whites
Mix above ingredients with mixer for 2 min. Pour into 9 x 13 lightly greased pan. Bake at 350 degrees according to cake mix directions.
Topping:
1 pkg sugar free vanilla instant pudding mix
1 20oz can crushed pineapple including juice
1 8oz cool whip
Hand mix the pudding mix and pineapple until pudding starts to set, add cool whip. Frost cooled cake..Refrigerate until ready to serve.

Corn Casserole      Donna McCafferty Kalita
16oz kernal corn (drained)
16oz creamed corn
1 pkg jiffy corn muffin mix
1 stick melted butter
1 egg
1 c sour cream
salt and pepper
Mix all ingredients. Bake @ 350 45-55 minutes. or until center is firm or toothpick comes out clean.

Filled Sugar Cookies              Great Grandmom Baileys
Filling: (make filling first and let it cool)
1 c chopped raisins
1 c sugar
1/2 c of water put on stove. When boiling, add 1tsp flour mixed with a little cold water. Cook until it thickens and add 1 tsp. lemon extract and chopped black walnut meat. Bake at 450 degrees (doesn't say how long) till done.
Cookie:
1 c sugar
1/2 c of butter & lard mixed
2 eggs
3 1/2 c. flour
1/2 c sweet milk  (sweet milk is regular milk)
1 tsp cake soda ( baking soda dissolved in milk)
2 tsp cream of tartar
1 TB vanilla
Cream butter and sugar. Add eggs well beaten, then milk & soda mix. Sift the flour and cream of tartar and add to the above mixture with the vanilla. Roll thin and cut out (with round cookie cutter) and place 1tsp full of filling (can use little bit more)on one cut out and cover with another cake and press the edges together. Bake at 450 degrees. (doesn't say how long so I guess when bottoms are light brown.)

Pepper Cabbage                   Janice McCafferty

6 c. shredded cabbage
1 green pepper, chopped
1 red pepper, chopped
2 c sugar
1 c vinegar
1/2 tsp pepper
1 1/2 tsp salt
1 tsp celery seed
1 stalk celery, chopped
Mix sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well....chill.

Vegetable Soup                       Janice McCaffery
1 soup bone
1 1/2 lb lean beef cubes
1 large onion chopped
2 stalks celery chopped
1 bunch fresh pot herbs
1/4 c sugar salt&pepper
1 qt tomatoes (in can) I put them in blender for a few seconds.
2 c each carrots, lima beans, green beans, peas,corn
2 c sliced cabbage or so...
1 c potatoes diced (I also use a yellow turnip diced.)
1 1/2 cup or so of medium egg noodles
Cook meat, bone, onion, celery, pot herbs, salt and pepper, cabbage, tomatoes and sugar about 2 hours. When that is done, add veggies and cook until done. Keep plenty of liquids in the soup. When everything is done, add noodles and turn off, but let it stay on the burner to finish cooking the noodles.

Cry Babies                      Frances Brandriff (granny)
1 c molasses
1 c sugar
1 c shortening
1 egg
1/2 c. boiling coffee
1 heaping tsp baking soda
1 tsp ginger and cinnamon
5 c sifted flour
Mix sugar, shortening, egg and molasses. Put soda in boiling coffee and mix well then add to creamed mixture. Sift dry ingredients and add to first mixture and blend well. Drop by spoonfuls on greased cookie sheet and bake 12-15 min. at 420 degrees. Raisins or nuts may be added.

Pineapple Sauce                      Irene Sharpless (moms friend)
1 large can crushed pineapple with juice
1/2 c brown sugar
1/2 c dark rum
1/2 c raisins
8 whole cloves
12 maraschino quartered
1 tsp white vinegar
1 TB corn starch
Combine first 7 ingredients and bring to boil. Cook 5 min. Mix corn starch with 2 TB water and add slowly to mixture. Cook until clear and thickened. Very good on baked ham.

More Summertime Favorites

Clam  Pot-Pie         Kay Ayres
2 c flour
1/2 tsp salt
1 tsp baking powder
1 egg
1/3 c water
2 TB lard
Cut lard into dry ingredients. Stir in eggs and water. Roll out on floured board and cut into 1 1/2 x 1 1/2 inch squares.
Stew about 2 dozen minced chowder clams in juice and a little water. Let boil. Add parsley and onion flakes. Drop in dough by tablespoons and cook with lid on til done. 

Mother's Clam Pie        Kay Ayres' Grandma Virg
1 1/2 dozen chowder clams - Open and save as much juice as possible. Cut away dark patch of innards and throw away. Use scissors and cut clam in chunks.
6 med boiling potatoes - Precook. I usually use red skin. Boil and cook with skins on. Cool. Peel and chopup into cubes.
2 large stalks celery diced
3/4 c chopped onion
parsley flakes
5 hard boiled eggs, sliced.
Mix ingredients. Add clam juice.
Make pie crust. Cut into strips for lattice top.
Put ingredients, with pie crust on top, in a 2 - 3 quart casserole.
Bake at 450 for about 1 hour until top is slightly browned.

Crab Balls       Donna McCafferty Kalita
1 lb Maryland crabmeat
1/2 c breadcrumbs
1 egg
1/4 c mayonnaise
1/2 tsp old bay
1 tsp worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
Mix together all ingredients except crabmeat. Gently fold in crabmeat. Form into 1/2 inchg balls and fry in oil heated to 360 degrees until browned and cooked through. Drain on paper towels and serve immediately.

Corn Fritters          Janice McCafferty

1 c fresh or canned corn
1 egg beaten
1/2 tsp salt
1 c plus 2 TB flour
If using canned corn, drain off excerss juice. Add beaten egg, flour, baking powder and salt. Blend thoroughly. Fry on hot griddle using cooking oil, lard, bacon crippings, or other shortening. If mixture seems too thin, add more flour - too thick, add drained juice from corn or milk if using fresh corn. If center is not done when outside browns, batter may be too thick or heat too high. Some corn may also require about 1 tsp sugar to improve flavor. Change it up using bluberries or yellow or green squash. I use sour cream with them or pancake syrup. All depends which kind you make. Sometimes I use just butter.

Bar-B-Q Sauce        Becky Ayres
Enough for 3 pounds of meat:

Margaret and Walt Konschak
Becky and Dell Ayres
1978

1 medium onion quartered
1 clove garlic
1 12oz bottle chili sauce
juice of 1 lemon
1/4 c salad oil
1 tsp salt
1/2 tsp dry mustard
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp paprika
3 dashes tabasco
2 TB Worcestershire sauce
3 TB holey
1 TB vinegar
3/4 can beer - drink the rest
Put all in blender and blend for about 30 seconds.
Pour in sauce pan and bring to a boil.